Vanda B. Galazka - Concepedia

Author

Vanda B. Galazka

University of Leeds

Also Known As

VANDA B. GALAZKA, Vanda B Galazka, Vanda B. Galazka

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

University of Leeds University of Reading University of Edinburgh

About

Vanda B. Galazka is an author at University of Leeds specializing in food engineering, biophysics, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	257
2	Health Sciences	5	5	449
3	Biochemistry	5	5	574
4	Medicine	3	3	204
5	Natural Sciences	2	2	96

Vanda B. Galazka

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides Eric Dickinson, Vanda B. Galazka Food Hydrocolloids BiochemistryEmulsion StabilizationGlycobiologyCovalent ComplexesPolysaccharide	1991	219
Protein functionality in food systems Vanda B. Galazka Food Chemistry Protein FunctionalityBiochemistryProtein FoldingAlternative Protein SourceProtein Refolding	1995	203
Influence of high pressure processing on protein solutions and emulsions Vanda B. Galazka, Eric Dickinson, Dave A. Ledward Current Opinion in Colloid & Interface Science Food ColloidBiomanufacturingEngineeringHigh Hydrostatic PressureHigh-pressure Processing	2000	136
Emulsifying behaviour of gum arabic. Part 1: Effect of the nature of the oil phase on the emulsion droplet-size distribution Eric Dickinson, Vanda B. Galazka, Douglas M. Anderson Carbohydrate Polymers Food ChemistryFood ColloidRheologyGum ArabicFood Engineering	1991	90
Effect of high pressure on the emulsifying behaviour of β-lactoglobulin Vanda B. Galazka, Eric Dickinson, Dave A. Ledward Food Hydrocolloids Food ColloidBiomanufacturingHigh PressureFood EngineeringFood Processing	1996	88
Influence of High Pressure on Bovine Serum Albumin and Its Complex with Dextran Sulfate Vanda B. Galazka, Dave A. Ledward, Ian G. Sumner, Journal of Agricultural and Food Chemistry High Hydrostatic PressureGlycobiologyDextran SulfateAnalytical UltracentrifugationSize Exclusion Chromatography	1997	80
Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment Vanda B. Galazka, Eric Dickinson, Dave A. Ledward Journal of the Science of Food and Agriculture High-pressure TreatmentFood ColloidSulphated PolysaccharidesMedicineUnstable Emulsions	2000	68
High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate Vanda B. Galazka, Dave A. Ledward, Eric Dickinson, Journal of Food Science Food ColloidHealth SciencesHigh Pressure EffectsPressure TreatmentProtein Engineering	1995	67
Emulsifying behaviour of gum arabic. Part 2: Effect of the gum molecular weight on the emulsion droplet-size distribution Eric Dickinson, Vanda B. Galazka, Douglas M. Anderson Carbohydrate Polymers Food ColloidGum Molecular WeightRheologyGum ArabicFood Engineering	1991	64
High pressure unfolding of ovalbumin Drummond Smith, Vanda B. Galazka, Ian G. Sumner International Journal of Food Science & Technology Protein ChemistryHigh Pressure UnfoldingCavitating FlowHigh Hydrostatic PressureEngineering	2000	56

Page 1